ready for this one?
"bowl of chips. 86 red chips."
I promptly looked at the server who asked for it...then filled the order...hiding one red chip on the bottom of the bowl.
I'm sorry, but an idiotic order is one...
Take it to a professional and have them try to grind a whole new edge on and buff it up real nice... then put it on a wall in the kitchen with a plaque:
"Method of punishment for those who do not follow the rules"
Well there's a basic distinction of wet and dry heat cooking.
Further more you can break it down to each type:
Dry:
Sautee, Pan Fry, Broil, Deep Fry
Wet:
Boil, Braise, Poach (deep and shallow), steam
The main thing when...
I agree with that bit of "weeding" that the CIA does with their requirement, but for some folk, getting into a kitchen is a little hard. I personally didn't get my first kitchen job until I was out of culinary school, and even...
Wish I could've been there to watch that one...
"Ok I'm putting in the lemon now.."
*chef walks up and pauses*
*WHACK WHACK*
*chef walks into office while listening to the symphony of "OW!"*
Where I work currently, the KM doesn't really qualify as a chef in my opinion. He's more business savvy than kitchen if you ask me.
Moving past that... We just use everybody's name where I work. When we have something called to us or...
